Heloise: Don't overmix when making salmon balls

Dear Heloise: I really enjoy your column. You had a recipe for salmon balls some time ago. Is it possible to get this recipe? — Herb Hill in Texas

Dear Herb: This recipe was a favorite of my mother's. You will need:

14 ounces canned salmon

1/4 cup liquid from salmon

1/2 cup flour

1 egg, slightly beaten

Pepper (optional, to taste)

1 heaping teaspoon baking powder

Oil for deep-frying

Drain the salmon and reserve 1/4 cup of the liquid. Put salmon into a mixing bowl and break it into small flakes using a fork. Add flour, a little at a time, slightly beaten egg and pepper (no salt). Mix well, but don't overmix. Add baking powder to the reserved liquid and beat well with a fork until foamy. Pour this back into the fish and blend. Do not overmix! Using two teaspoons or small spoons, scoop out the mixture with one and use the other to push the mixture off the spoon into a fryer of hot oil. After they turn brown (it doesn't take long), drain on a paper towel and serve!

You can't make the mixture ahead and then cook. You must fry them immediately.

Dear Heloise: I was at a friend's house when she took a cake out of the oven. To test if it was done, she used a special tester that was just a thin piece of metal attached to a plastic handle. When I got home, I realized that I have lots of cake testers in my kitchen — toothpicks. They are inexpensive and serve just as well as my friend's purchased tester. I bet you could use a skewer in a pinch. — L. Spangler, Harrisburg, Pa.

Dear Harrisburg: Raw spaghetti works as well.

— Hints can be sent to Heloise, P.O. Box 795000, San Antonio, TX 78279-5000; faxed to 210-HELOISE; or e-mailed to heloise@heloise.com.